Zucchini- och blomkålsgul curry
Medel

Zucchini- och blomkålsgul curry

Denna vegetariska thailändska curry är en snabb och hälsosam middag under veckan - servera med fluffigt basmatiris för att suga upp kokosmjölksåsen

⏱️40 min
🍽️4 portioner
2.5
🇬🇧 Brittisk🥗 Lunch🍲 Middag

👩‍🍳 Gör så här

⏱️ Äggklocka
  1. 1
    Heat the oil in a large, deep frying pan and cook the onions for 5 mins until soft, but not browning. Add the crushed garlic and yellow curry paste and stir for a further 2 mins.
  2. 2
    Pour in the coconut milk, add half a can of water (using the coconut milk can), and bring to a gentle simmer. Once simmering, add the cauliflower and courgette. Cover and simmer for 10 mins, then remove the lid and continue cooking until the sauce reduces and thickens a little. Season well.
  3. 3
    Meanwhile, cook the rice following pack instructions. Serve in shallow bowls with the curry, topped with the chilli and a scattering of coriander.